Ok, I’m in love…well I’ve been in love…ok, I’m in love with a new cakie.  You know those cookies that are in between a cookie and a cake, yes those are what I have now categorized in my baking world as being a cakie.  A soft cookie that melts in your mouth.  Ahhhh….soft cookies how I love you.   I seriously thought when I went Paleo I would never have a soft cookie again.  Who says you can’t have a little paleo cakie/cookietreat.  And yes folks I do have to warn you these are a treat.  You know those things that you only have occasionally.  I do have to say I’ve had my fair share of cakies lately.  You put a girl on a CrossFit Paleo challenge where she follows the rules 100% and then take her off and things go a little haywire.  A treat is good, a treat is needed, a treat makes you smile…well that is what I’m telling myself.  And really…these are for the kids and you….not me. Ha!  Anywho, these have no sugar in them.  All sweetened by dates and banana’s.  It’s truly a beautiful thing, right? Another beautiful thing is my little munchkins helped me in the kitchen making these.  Love it when that happens!  We got int he kitchen and added things here and there to the batter stopping only so I could write down how much of this and how much of that I was using. That way I could come back and report them to you if they turned out.  Well they turned out!  Yippee!!  And let me tell you these cakies/cookies are my new obsession.  They are my kids new cakie obsession too.  I had to keep little hands from reaching on “set” so I could photograph them.  Let’s just say this, these didn’t last long between everyone in my house.

Now a few notes on the cakies/cookies because they do have some random add ins.  Pumpkin…yes pumpkin but if you don’t have pumpkin on hand add one more small ripe banana or 1/4 cup unsweetened applesauce.  And don’t worry the pumpkin won’t make the cakie taste like pumpkin.  It really just adds some fabulous moisture to the cookie which makes it that soft cakie that I happen to love.  Now, these are a little different from the DoubleChocolate Cakies and the Banana Chocolate Chip Cakies because they do have eggs.  I went back and forth about calling these cakies because of the egg add-in but I went with Cakie because they came out having the same texture as those previous recipes.  Now, you can add all kinds of things to these cakies too.  Nuts, dried fruit, no chocolate, etc.  Just have fun with it and hopefully you think they are as good as we thought they were.

Enjoy everyone and have a wonderful Easter weekend!  Hope the Easter bunny is good to everyone!

Dark Chocolate Coconut Cakies (or the everything cookie)

Print Recipe

1/4 cup coconut flour

1/4 cup blanched almond flour

1/3 cup unsweetened shredded coconut, plus additional for topping

1/2 tablespoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon sea salt

6 organic medjool dates, pits removed

1/2 cup smooth organic almond butter

1 small ripe banana

1/3 cup canned organic pumpkin

2 medium eggs

1 teaspoon vanilla extract

3 to 4 ounces dark chocolate (anything over 70% cacao – and soy free), chopped – reserve some for topping cookies


Preheat oven to 350 degrees.  Line baking sheet with parchment paper and set aside.

In a small bowl whisk together coconut flour, almond flour, shredded coconut, cinnamon, baking soda, and salt.  Set aside.

In a small microwave-safe bowl add pitted dates and 1 tablespoon water.  Microwave on high for 30 seconds.  Remove dish from microwave and mash dates into a paste using a fork or spoon.

Add the date paste to the bowl of a food processor along with almond butter, banana, pumpkin, eggs, and vanilla extract.  Process until well combined.  Then add dry ingredients to food processor and process until everything is incorporated.  Remove blade and stir in chopped dark chocolate.  The batter will be sticky.

Using a ice cream scoop or large tablespoon, scoop dough into balls and place on prepared cookie sheet.  About 2″ apart.  With wet fingers press gently on tops of cookies.  Sprinkle additional dark chocolate and shredded coconut flakes onto the tops of cookies.

Bake cookies for 18 to 20 minutes or until cookies are golden.  Allow the cookies to cool on a wire rack.

The cookies are great after they are cooled and even better the next day.  If you don’t eat them all right away I would suggest storing them in a air tight container in the refrigerator.


Makes about 1 dozen cakies

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9 Responses to Dark Chocolate Coconut Cakies

  1. Bonnie says:

    Do you think you could use peanut butter instead of the almond butter in this recipe?? They look delicious! :)

  2. MDelicious says:

    Hi Bonnie, I’m sure peanut butter would work with these too. :)

  3. […] Dark Chocolate Coconut Cakies from Multiply Delicious […]

  4. Karen says:

    My daughter made these today and they are absolutely delicious. We are both flour, sugar, grain, legume, & dairy free. Being paleo, these “once in a while” treats are just amazing! I can’t imagine the calories though…but… I no longer have to count calories because on paleo, my weight is easier to maintain.

    Thank you for an awesome treat today!

  5. Carly says:

    what is the difference between shredded coconut and coconut flour? can you just use all of one or the other?

  6. MDelicious says:

    Shredded coconut is exactly that, it’s the meat(white) part of the interior of the coconut that has been dried and shredded. Coconut Flour is simply dried, ground up coconut meat. The good coconut flour will be slightly cream colored, rather than bone white. I hope this helps.

  7. Tasha says:

    What is the approximate volume of the 6 dates? We have a prune puree/paste available here to bake with that I would like to try instead of the dates. Thank you

  8. MDelicious says:

    Hi Tasha,

    I would make a guess and say about 1/4 to 1/3 cup. I’ve never used prune puree so let me know how they come out.

  9. Barb says:

    What an amazing recipe. You are so talented. I’ve made many of your recipes now and you are a rock star!

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